Red Chile Rice with Shrimp and Bacon Reviews

I think you'll understand why I love rice dishes so much when you taste this onethe robust, complex red-chile flavor is infused into plump rice grains (you definitely get the best texture from medium-grain rice), which are nestled around perfectly cooked shrimp. Not only could I eat this dish day after day, but it's one that always comes to mind as an easily likable one-pot main dish for casual entertaining. Add a salad and you've got all you need.

To serve Red Chile Rice on a buffet, you may want to choose small shrimp and peel them completely (taking off the final joint and tail) for the convenience of your guests. Don't forget to mix everything well before serving, since bits of salsa and green onions rise to the top during baking.

Amazing! Got the New Mexican Red Chiles, made the salsa fresh, and followed the recipes as written. Was told by one guest that it was the best rice he has even eaten in his life! I would recommended doubling the salsa recipe. As long as you are going to all the trouble, you should have some extra to enjoy with chips.

I'm not yet overly impressed with it but it's not bad. I was worried that it didn't have enough flavour, so I added some dried coriander, black olives, capers and white wine. Perhaps the cocktail shrimp I used were of poor quality, I could hardly taste them. The salsa was very good though. And I think you have to use medium-grain rice to obtain a creamy texture.

First of all, they're New Mexico chiles and there is about a 1000% difference in heat. Not all chiles are hot. New Mexico chiles are not, chipotles are smoked jalapeños and don't even have the same taste and are very spicy. There is a scale of heat levels of chiles and the two are about 8 entries apart. There is no such thing as Santa Fe chile.

Could someone tell me what the difference is between Sante Fe Peppers and Chipotles. I used the latter and even cutting down on the amount the salsa was very hot. Loved the flavor with chipotle, I had to dilute it with mild salsa so my husband could eat it. Otherwise the dish was delicious and my husband asked me to be sure to keep the recipe in my frequent use file.

This was a great recipe and very easy to make. I used red chile sauce (ala tamale sauce) and mixed it with what I had left in the fridge. I also used pre-cooked shrimp and I cooked it on the stove, not in the oven. It was very flavorful!

My oven is broken, so I made this on the stove and it came out great. I just added the shrimp (used Rock shrimp) and let them steam with the rice. I also added zest and juice of 1/2 lime for extra zing. Everyone loved it!